UV-spectrophotometric and electrophoretic analysis composition of protein and the content of sugars of young Ricinus communis L. by cold treatment

UV-분광광도법과 전기영동에 의한 피마자 유식물에서 저온처리에 의한 당류 함량과 단백질 구성의 분석

  • Received : 1995.04.10
  • Published : 1995.06.25

Abstract

The contents of sucrose and reducing sugars of cotyledons and hypocotyls of Ricinus communis L were increased slightly during cold treatment at $4^{\circ}C$. The concentration of total amino acids was increased continuosly during cold treatment. But the contents of hydrophilic amino acids, Asp/Asn, Glu/Gln, Thr, Ser, Ala and cationic amino acids, Arg and Lys were varied dramatically with the cold treated time. The cold treatment induced 24, 52, 54, 55, 56 and 73.5kD of proteins in cotyledons and 55, 56 and 73.5kD of proteins in hypocotyls. 24, 42, 49 and 52kD of proteins in cotyledons and hypocotyls were boiling stable. They were not denatrated by boiling at $100^{\circ}C$.

Keywords

amino acids;sugars;proteins;boiling stable

Acknowledgement

Supported by : 기초과학연구소